Rhubarb Muffins (Muffins à la rhubarb)

Rhubarb is one of the first spring foods to ripen. These muffins were favourites with Joan Richardson of Sally’s Pond outside Knowlton. One day, she tried “trail mix”, the combination of dried fruit, grains, nuts and – sometimes – chocolate, when she was out of nuts and found it worked well. The muffins are quick and easy to make once you have cut the rhubarb and grated the orange peel, and they freeze well. Quebecers who live in the country usually have a rhubarb patch keeping them supplied with “pie plant,” as rhubarb is often called.

Rhubarb Muffins

2015-02-19 11:56:08

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Ingredients

1. 2 cups (500 mL) all-purpose flour
2. ¾ cup (175 mL) granulated sugar
3. 1-1/2 teaspoons (7 mL) baking powder
4. ½ teaspoon (2 mL) baking powder
5. ½ teaspoon (2 mL) salt
6. 1 cup (250 mL) chopped pecans or walnuts, or “trail mix”
7. 2 cups (500 mL) finely chopped fresh rhubarb
8. Grated peel of 1 orange
9. 1 large egg
10. 4 tablespoons (60 mL) olive oil
11. ¾ cup (175 mL) fresh orange juice

Instructions

1. Preheat oven to 350 degrees F (180 C). Grease muffin pans or line with paper liners.
2. In a large bowl, stir flour with sugar, baking powder, baking soda, salt, nuts, rhubarb and grated orange peel. In a medium bowl, beat the egg. Whisk in the oil and orange juice. Add liquid mixture to dry mixture all at once. Mix with a fork just until the dry ingredients are moistened; do not over mix.
3. Using two spoons or an ice cream scoop, fill muffin cups with mixture until three-quarters full. Bake for 25 to 30 minutes.
4. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack. Store at room temperature up to two days, or freeze.

Julian Armstrong https://www.julianarmstrong.com/

Suzanne Bigras and son Sébastien, unloads fresh-cut rhubarb at Les Fermes Serbi, Quebec’s biggest rhubarb farm at St-Eustache. Photo: Gordon Beck